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Tuesday, July 5, 2016

Chaak Hao Tann ( Or my version of the Black Rice Pancakes from North-East )

A feeling of 'deja vu' overcame me when I first stumbled upon this recipe on the internet. Was it because of an uncanny resemblance to the Arissa pitha? Or was it something else that triggered that sensation ? I am still not very sure apart from the fact that these pancakes had a very solid first impression on me. And that new-found love further intensified when I bit into them for the first time. Of course I tweaked the recipe a little bit keeping my taste buds in mind, but still the results were sensational. For now, I claim to have become a black-rice convert !!

Chak Hao or black rice is a aromatic rice variety that is native to Manipur ( or maybe small pockets in the entire north-east region but I am not too sure of that ). So special is this variety that an Emperor in China had banned the cultivation of this rice for the masses. Hence it came to be known as the 'Forbidden Rice'. This variety of rice contains gluten and hence people with Celiac diseae should not consume it. But for others, this the best variety of rice for a number of reasons.

Black rice has a very high proportion of antioxidants which is crucial to the prevention of cancer and Alzheimer's . Its high anthocyanin content is very much capable of lowering the risk of heart attacks and controlling high cholesterol levels. Plus it is grown organically which results in higher nutrient value and zero exposure to chemicals.